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home > recipes > meat > rogan josh 2
2, 1" cubes of ginger chopped 8 cloves of garlic 1½ cups beef broth 10 tablespoon vegetable oil 2 lb lamb or beef stew meat 10 whole black cardamoms 2 bay leaves 6 whole cloves 10 whole peppercorns 1, 1" stick cinnamon 2 medium onions 1 teaspoon ground coriander 2 teaspoon ground black cumin 4 teaspoon red paprika ½ teaspoon cayenne pepper 1¼ teaspoon salt 6 tablespoon plain yogurt ¼ teaspoon garam masala 1 black pepper Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.

Rogan Josh 2


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(posted December 2, 2008)

2, 1" cubes of ginger chopped
8 cloves of
garlic
1½ cups
beef broth
10 tablespoon vegetable oil
2 lb
lamb or beef stew meat
10 whole black cardamoms
2 bay leaves
6 whole cloves
10 whole peppercorns
1, 1" stick
cinnamon
2 medium onions
1 teaspoon ground
coriander
2 teaspoon ground black
cumin
4 teaspoon red
paprika
½ teaspoon
cayenne pepper
1¼ teaspoon
salt
6 tablespoon plain yogurt
¼ teaspoon
garam masala
1 black pepper

Put the ginger,
garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the
pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.


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